Υπάρχουν πλέον ενδείξεις ότι η χρήση της σόγιας στην διατροφή, εκτός από σημαντική πηγή προτεϊνών προσφέρει και μια σχετική προστασία σε κίνδυνο της στεφανιαίας νόσου ή καρκίνου του μαστού και του προστάτη, πιθανά να βελτιώνει τη νεφρική λειτουργία, να βοηθά σε προβλήματα κατάθλιψης και να βελτιώνει την υγεία του δέρματος.
Ενώ οι φόβοι για αρνητικές επιδράσεις των των ισοφλαβονών που περιέχει, για δυσμενείς επιδράσεις τους σε ορισμένα άτομα, τείνουν να κρίνονται αμελητέες.
Φυσικά τα άτομα που εμφανίζουν αλλεργία στο συγκεκριμένο προϊόν πρέπει να το αποφεύγουν, ευτυχώς είναι λίγα.
Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature
Abstract: Soyfoods have long been recognized as sources of high-quality protein and healthful fat, but over the past 25 years these foods have been rigorously investigated for their role in chronic disease prevention and treatment. There is evidence, for example, that they reduce risk of coronary heart disease and breast and prostate cancer. In addition, soy alleviates hot flashes and may favorably affect renal function, alleviate depressive symptoms and improve skin health. Much of the focus on soyfoods is because they are uniquely-rich sources of isoflavones. Isoflavones are classified as both phytoestrogens and selective estrogen receptor modulators. Despite the many proposed benefits, the presence of isoflavones has led to concerns that soy may exert untoward effects in some individuals. However, these concerns are based primarily on animal studies, whereas the human research supports the safety and benefits of soyfoods. In support of safety is the recent conclusion of the European Food Safety Authority that isoflavones do not adversely affect the breast, thyroid or uterus of postmenopausal women. This review covers each of the major research areas involving soy focusing primarily on the clinical and epidemiologic research. Background information on Asian soy intake, isoflavones, and nutrient content is also provided.
Soyfoods have become increasingly popular in non-Asian countries. Their versatility allows them to easily be incorporated into Western diets and therefore provides a convenient way to exploit the nutritional advantages of legumes, which often play an underutilized role in North America and many European countries. However, the macronutrient composition of the soybean is different from other legumes. Also, soy protein is higher in quality than other legume proteins and the soybean is a good source of both essential fatty acids. Soy protein also directly lowers circulating LDL-cholesterol levels and may also modestly lower blood pressure. Replacement of commonly-consumed sources of protein in Western diets by soyfoods may also lead to a favorable change in the fatty acid content of the diet.
The most distinctive aspect of the soybean is its high isoflavone content. Isoflavones are proposed as having a number of health benefits although not surprisingly, the degree to which the evidence supports these claims varies. For example, there is solid evidence in support of isoflavones alleviating hot flashes and improving arterial health in menopausal women whereas the evidence that they reduce risk of breast and prostate cancer, not surprisingly, is more preliminary. Concerns that the estrogen-like properties of isoflavones produce untoward effects in some subpopulations, such as postmenopausal women, are not supported by the clinical and epidemiologic research. Evidence indicates soyfoods can be safely consumed by all individuals except those who are allergic to soy protein, which is relatively uncommon in comparison to the number of individuals allergic to many other commonly-consumed foods [436,437,438].
When adding soy to the diet it is important to consider the overall nutritional quality of a particular soyfood since many Westernized soyfoods include a variety of non-soy ingredients. There are no formal recommendations for soy intake beyond the 25 g/day soy protein established by the US FDA as the threshold intake for cholesterol reduction. However, population and clinical studies involving adults suggest benefits are associated with approximately two to four servings per day. Ideally, soyfoods are incorporated into the diet by displacing less healthy foods and as part of an overall healthy diet designed to lower risk of chronic disease such as the approach represented by the portfolio diet .
Η απελευθέρωση από το γνωστό.